Lemon-Dill Pilaf With Kale and Chilies
Serves 4| Hands-On Time: | Total Time:
- Heat the butter in a large saucepan over medium heat. Add the onion, chili, and kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
- Add the rice and 1¾ cups water to the saucepan. Reduce heat and simmer, covered, until the rice is tender, 20 to 25 minutes. Fold in the lemon juice and dill.
- Per Serving
- Calories 278
- Fat 7g
- Sat Fat 4g
- Cholesterol 15mg
- Sodium 386mg
- Protein 6g
- Carbohydrate 49g
- Sugar 2g
- Fiber 2g
- Iron 3mg
- Calcium 93mg
What does this mean? See Nutrition 101 .
To lower the heat of this dish, remove the seeds from the chili before chopping.